Extra-Cheesy Chilaquiles are a Mexican breakfast favorite made with crispy tortilla chips simmered in red or green salsa, then generously topped with melted cheese, fried or scrambled eggs, sour cream, avocado, and fresh cilantro. Comforting, zesty, and rich in flavor, this dish is a must-try for cheese lovers.
Ingredients
- 2 jars salsa Verde (11 oz. each)
- 2 c. chicken broth
- 1 bag shredded Mexican cheese
- 1 bag tortilla chips
- 1 tbsp. vegetal oil
- 4 eggs
- Cilantro, chopped, for garnish
- Sour cream, for garnish
Instructions
Steps:
- Preheat the oven to 325°.
- In a medium saucepan over medium-high heat, combine 1 jar salsa and chicken broth. Bring to a boil and cook for 2 minutes, stirring continuously. Remove from heat and add cheese, stirring until melted (it won’t combine into a smooth sauce; that’s fine).
- Place tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
- Once you’re halfway through cooking, heat the oil in a sauté pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture.
- Crack open the second salsa jar and spoon on a little extra salsa. Garnish with cilantro and sour cream.
